Anderson and Hanna ( The New Doubleday Cookbook ) here share methods, recipes and words to the wise in an exhaustive yet wholly accessible new work. As devoted to technique and information as to recipes, they've admirably achieved their stated purpose: ``to assemble between two covers the most complete, up-to-date information available about microwaving.'' Included is advice on cooking a vast variety of mostly fresh or fresh-frozen foods that many of us may never have considered microwaving. Anderson and Hanna tell us how to hard-cook and poach eggs, peel peppers, cook a roux, roast a turkey--even how to remedy a pale-skinned microwaved bird by finishing it off in a traditional oven. While some recipes (Szechuan chili pork with broccoli in bean sauce, chiles rellenos) are decidedly international, others are versions of continental cuisine and traditional Americana. Standouts are oven-barbecued chicken, lamb chops braised with wine and herbs,stet comma, plse./mm and veal shanks with capers, carrots and sour cream. The authors are Newsday and Los Angeles Times syndicate columnists. (Sept. 1990)